6. Remove and apply a thick coating of yellow mustard and refrigerate another 24 hours.
7. Remove and wipe off excess mustard.
8. Inject the pork butts with a concoction of North Carolina-style vinegar BBQ sauce & apple sauce.
9. Heat smoker to 200 degrees. (McClure's only uses whole logs of hickory, pecan, peach, and apple. A clean burning fire with split logs that produce a blue smoke in a clean pit is perhaps the biggest step of all.)
(9 1/2. During competition smoking, McClure's also adds a water pan near the heat filled with water & a little apple juice for a bit of steam. One of their favorite secrets is to roast certain vegetables at the front end of the smoker so their flavors permeate the meat as well.)
10. Remove the butts after approximately 20 - 24 hours, or an internal temp of 195. The best test is to see if the shoulder blade is easily removable.